You are here

While Heaven Wept - Holy Diving Scallops

  Jumbo scallops 1 Pound
  Bacon 1 Pound
  Asparagus 1 Bunch (100 gm)
  Box of angel hair pasta 1 Medium
  Half and half 3 Fluid Ounce
  Container of gorgonzola cheese crumbles 1 Small
  Minced garlic 3 Fluid Ounce
  Extra virgin olive oil 5 Tablespoon
  White wine 3 Fluid Ounce
  Prepared blackened seasoning 1 Tablespoon
  Salt and pepper 1 Dash

Cut asparagus into bite size pieces, discarding the woody stem portion then set aside.

Prepare the angel hair pasta according to the directions on the package. Once done drain and place back into pot. Add 1 tbs. of olive oil and 3 tbs. of crushed garlic; set aside.

Slice bacon up into small pieces then brown in a frying pan. When the bacon bits are crispy remove to a paper plate, set aside and allow to drain.

Heat 2 tbs. of olive oil in a frying pan over medium heat. Place the asparagus in the pan add salt and cook over medium heat until slightly brown and tender. Remove to a plate and set aside.

Place scallops in a bowl and cover them thoroughly with the blackened seasoning. In the same frying pan heat 2 tbs. of olive oil over medium heat then add scallops. Cook for about 5 minutes or until they are about ¾ done and slightly opaque. Add 3 oz. of half and half followed by 3 oz. of white wine. Stir well.

Return the cooked asparagus to the pan and stir to incorporate. Return the cooked bacon to the pan and stir to incorporate.

Serve over a generous portion of angel hair pasta and top with Gorgonzola cheese.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.7 (4 votes)


Brutally.Delicious's picture
AnonymousFan's picture
While Heaven Wept - Holy Diving Scallops Recipe Video